Coconut Chicken Strips With Creamy Mango Chutney - cooking recipe

Ingredients

Creamy Mango Chutney
2 large mangoes, peeled and diced
1/2 teaspoon peeled minced fresh ginger
1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it HOT)
1/8 teaspoon salt
1 tablespoon lime juice
1 tablespoon sugar
6 tablespoons sour cream (any fat content)
Coconut Chicken Strips
1 cup flaked coconut
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken strips
1 large egg
1/3 cup melted butter

Preparation

For Creamy Mango Chutney:
Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
For Coconut Chicken Strips:
Preheat oven to 400 degrees.
Mix coconut, flour and salt in a bowl.
Beat egg in a separate bowl.
Dip chicken strips in egg, then coat in coconut mixture.
Place on a very lightly greased shallow baking pan.
Drizzle evenly with the melted butter.
Bake for 25 minutes, turning once, until browned and cooked through.
Serve with creamy mango chutney.